Most people spend a large portion of their time preparing vegetables when they cook at home. Besides taking time, cutting vegetables can be tiresome and wasteful. If you chop inefficiently, you’ll wear out your arm and discard useless scraps.

Today I would like to introduce you to the japanese vegetable knives. Different types of Japanese vegetable knives have a straight, flat edge, so proper use will speed up and improve chopping and dicing, which will allow you to enjoy your meal, spend time with friends or family, and entertain your guests. Let’s start todays presentation. Shall we?



A thin-bladed double-bevel knife known throughout Japan, the Nakiri. It is a popular knife among vegetarians and other health-conscious people for cutting, mincing, and slicing vegetables and fruits quickly and efficiently. When you chop vegetables with Nagari, you must push or pull the knife across the board simultaneously, so the vegetables won’t turn into ‘accordions’ – pieces with threads connecting them after they’ve been chopped. A Nakiri knife’s blade is generally taller than a Gyuto or Petty knife of comparable size. As a result, you’ll have more room for fingernails during tap chopping, push cutting, and pull cutting.


The usuba knife is traditionally used to cut vegetables. “Usuba” literally translates as “thin blade”, indicating its thinness compared to other knives and its ability to cut through firm vegetables with ease. As with other Japanese professional knives, usuba are also chisel-ground, have a urasuki on their backside, and are tall, enabling knuckle clearance while chopping.


Unlike other vegitable knives Kamagata usubas have pointed tips. As a result, they are ideal for delicate carving work. They are originally from Kansai (Osaka). Kamagata Usuba knives, which are hybrids of the type, are not a 100% traditional representation of their type – their blades have a rounded Kamagata tip, which makes it extremely difficult to find knives with sharpened blades on both sides.

Why is it so important to have vegetable knives?

It can be a time consuming, even dangerous process if you do not have the appropriate tool for the job. Nevertheless, the long, flat edge of the vegetable knife makes julienning easy and efficient. Additionally, this edge is useful when dicing. With its flat, rectangular blade, a vegetable knife allowing each cut to be clean and precise. You can add some appealing flair and decoration to your plate by using shredded vegetables as a side dish as well as a refreshing side dish to your meal. Additionally, this same flat edge means can also be used to peel your vegetables before cutting them.


knives are an integral part of a fun and productive kitchen for all the reasons
explained above. Despite its classic design, this tool feels nice in the hand
and will impress your guests. Western, Japanese, Korean, or other Eastern
cuisines can use this knife for a variety of vegetables. As a bonus, it is
easier to maintain than the ultra-professional knives we see master chefs using
as a result of its dual bevel design. Chopping vegetables is more enjoyable if
it is fun! We hope You can enjoy a healthy, more colorful diet by using a
Japanese vegetable knife to make soups, salads, and sauces.